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This was my first turkey on the WSM so I was taking it slowly. My reasoning was that I could get more creative later. I was very pleased. I picked up a 12# fresh, natural, turkey at albertsons. I had been looking for duck, but "fortuna non". Anyway... I used the basic brine for about 8 hours...

Another use. I'm preparing to smoke about a 12 lb turkey tomorrow and decided to try brining it in a 2 gallon freezer bag. It's perfect. 1 gallon of basic brine and a 12# bird just fit. I squeezed out all the air and placed it on a baking sheet in the refrigerator. I'm liking these things.

Beijing Roast Duck A few side notes not included in the recipe: Beijing Duck is specially raised. sort of Like Kobe beef, or french duck for fouigrax. Here in the US, it might be tough to find and you will just deal with what you can find. The red color I look for could be food coloring, or an...

Somebody stop me. I'm getting carried away again. I've got BRITU loin back ribs in now to be ready for dinner. After dinner, I start two Butts and start looking forward to Lunch tomorrow. After the Butts are done, I have a lovely little brisket to go on tomorrow hopefully to have some for...

I want to give dinosaur ribs a go and stopped by my nearest butcher shop. There are none in my neighborhood and this one wasn't what I expected, but I digress. They had frozen beef rib racks, but in pork terms, they all looked like "shiners". I bought a couple chickens instead. Anyone willing...

RE: Gravy Lesson For Keri's Biscuits Ok I'll start, but I'm really looking forward to yours. I make a cream gravy too, but since that was already mentioned, I thought I would contribute something different. ------ Red-eye gravy Fry up a two or three 1/4" slices of ham (I like the brown sugar...

Just got back from Sam's club and while strolling through the meats noticed they had Copper River Salmon for $2.59lb. They also had whole Sockeye if you prefer. Generally, all I have seen around here has been farm raised Atlantic. I picked up about 10lbs. I have a little plan.

The last few weeks, I have been doing a bit of experimenting. Here's what I have found so far. Am I on the right track, or am I missing something? Water: Burned more fuel, but didn't experience any big temp spikes. That is, unless I forgot to keep the pan topped off. I did have an incident once...

Does everyone on this forum use electronic thermometers, thermostatically controlled fans, and other technology? Whatever happened to "seat of the pants"? I'm not competing in BBQ regionals. I'm just cooking for me. I am starting to wonder if I am taking this temp control thing way to seriously...

I am from Northern California and in some cities around here, eating meat is a capital offence. I had the opportunity to introduce pulled pork BBQ to a group of 40 or so friends this weekend and had to train them the proper "etiquette". This is not a precise transcription, but close enough. The...

I'm 80% convinced to shift to sand to reduce the margin of error. Lord knows, I need plenty of margin for error. A friend of mine insists that the addition of aromatics (celery, onion, tiny touch of garlic, etc...) to the water makes a significant difference to the flavor of his smokes. I'm new...

I'm new at this and I don't want to start a religious war, so be gentle. I note that a number of recipes specify turbinado sugar. Why not commonly available "brown" sugar? In your experience, what flavor/browning/bark/??? difference would I expect when using turbinado vs. garden variety "brown...

I live about 100' above sea level and have calibrated my ET-73 pretty carefully. In two weeks (July 4 wknd), I'm taking my WSM up to about 6,000' elevation and cooking some butt. Do I need to recalibrate, or just hang with what I've got? Chet

I am planning to feed pulled pork to a fairly large group of friends over the fourth. I have four butts, each about 7 lbs. Can I smoke all four at the same time, or should I smoke two ahead of time, freeze that batch, and then smoke two on site? I have to smoke something on location if only to...